Life,Love,Food,Laughter….

All posts tagged: desserts

I have wanted a piece of chintz for a long time, I know many of you have such a cherished piece already in your keepsakes, a few months ago, an opportunity arose, for a little ‘indulgence’ so I bought this tiered stand and beautiful teapot. What better way to display these delicious choc chip cookies. A beautiful pink/crimson rose and apricot chintz with gold trimmings. Royal Albert ‘Old Country Roses’ Chintz Collection and even better an original piece Made in England. Top layer Cherry Chocolate Cupcakes, bottom layer Choc Chip Cookies, read on for the recipe…

Amaryllis in Blueberry ***** (excellent) by Christina Meldrum “In Meldrum’s intoxicating first adult novel (after 2010’s Madapple) a family undertakes West African missionary work only to find its members profoundly transformed. Polish-American pathologist Dick Slepy lives with his bohemian wife, Christina “Seena,” in Danish Landing, Mich. They have four daughters, each following the other by two years. There’s pretty Mary Grace, now 18. Mary Catherine is “always-obedient” and pious, whereas Mary Tessa is a “trouble-maker-in-training,” and the precocious Amaryllis, their youngest at 11, is an “emotional synesthete,” who tastes, smells, and otherwise “consumes” the pain, rage, love, or joy of others, and is suspiciously dark-featured. Fearing that his wife is having an affair, Dick seeks the council of his local priest, Father Amadi, who suggests the Slepys take a mission to West Africa to help his nephew, Mawuli, run an aid organization. They go, but the mission is anything but the salve Dick had hoped for, and one event after another…shove the family into deep crisis. With every chapter, Meldrum jumps viewpoints and shifts time …

This little slice looks divine, tastes not too sweet, but somehow takes a little longer in the time department, so set the morning free to spoon and swirl in the kitchen. Just to get it right! Because it’s a little winner… It’s full of all those ‘yummy’ ingredients,coconut, treacle, butter, chocolate and the decadence of nuts, the macadamia Follow me for the recipe…

Hello Lovelies, I’ve really missed these times of creating in the kitchen, and believe it, this is my first recipe of the year. A wonderful ‘fluffy’ start to the countdown to our most chocolaty time of the year – Easter. My mind is whirling with recipes and creative threads for Easter, and time allowing I hope to show you a few in the upcoming days and weeks…It’s not long so that means for us here in the southern hemisphere our first holiday break. And I’m so looking forward to it! Marshmallow red velvet cake, smothered in mascarpone frosting, half with coconut and the other with mini white marshmallows. Served with Arabic coffee. This truly is a luscious moist velvet cake recipe…

Seasonal flavours from the earth…. The sweet temptation of fresh strawberries. Nothing fancy involved, just pineapple jelly, blueberries and strawberries, vanilla ice cream sprinkled with white chocolate and coconut mixed topping. Served in parfait glasses. Mix 250ml of boiling water with the jelly, pour into serving glasses, insert fresh chopped strawberries and blueberries and leave to set overnight. Serve with a scoop of vanilla ice cream sprinkled with melted white chocolate buds and shredded coconut. Sweet temptations! Did you know?? Strawberries are the only fruitwith their seeds on the outside! A strawberry treat. Enjoy! Yvette…x

On visiting Tandy’s blog, Lavender and Lime her challenge for this week was to bake something sweet using almonds. Looking through some new acquired cookbook magazines, my Mum asked if I had tried a recipe – Italian Almond Cupcakes….on the same day visiting Tandy’s blog. Coincidence – I decided to try the recipe and link back to join Tandy and her baking challenge. On further research of the recipe…the advertisement in the magazine was saying Italian Almond Cupcakes and the main ingredient – Dilmah’s Exceptional Tea. An adventure begins…

Life in the kitchen has been missed. However, this week we had an opportunity to make something to satisfy our sweet tooth desires. Chocolate custard and cream filled pastry horns. What a mouth full, I can assure you the title is long but the recipe is simple. I recommend this treat to anyone who doesn’t have much time to spare, if your planning a dinner time treat. Simplicity as it’s highest! Read on for the recipe.